Summer Vegetable Sauté

Total Time 30 mins
Calories: 104.60
Description

This summer vegetable sauté is the perfect way to use all your fresh veggies! With just seven ingredients and a few easy steps, it's a quick kidney-friendly recipe to try this summer!

Ingredients
  • 2 tbsp unsalted butter
  • 1/8 tsp garlic powder
  • 1/8 tsp pepper
  • 8 oz frozen corn kernels
  • 1/2 cup red bell pepper (chopped)
  • 2 cups zucchini (chopped)
  • 2 tbsp pimientos (chopped)
Instructions
  1. 1
    In a skillet over medium-high heat, melt the butter. When melted, add the garlic powder, pepper, and frozen corn. Cook for 3 to 4 minutes, or until thawed and fragrant (if using canned corn, add with the zucchini instead and begin with the peppers and seasonings).
  2. 2
    Add the bell peppers and cook for 2 to 3 minutes, or until fragrant.
  3. 3
    Add the zucchini and cook 4 to 6 minutes or until zucchini are vibrant green and tender crisp.
  4. 4
    Remove from heat and stir in the pimientos.
  5. 5
    Serve.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 89kcal
% Daily Value *
Total Fat 5g8%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 12mg4%
Sodium 70mg3%
Potassium 291mg9%
Total Carbohydrate 11g4%
Dietary Fiber 2g8%
Sugars 5g
Protein 2g4%
Calcium 26 mg
Phosphorus 68 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Sides, Vegetarian
Read it online: https://www.dciinc.org/recipe/summer-vegetable-saute/